Coconut Noodle Soup - Episode 135

Coconut Noodle Soup

Coconut Noodle Soup is one of those "Wow" recipes. Coconut noodle soup gets its wow-factor from all of the great flavors and how well they go together. Coconut milk and curry really do go together like a hand in a glove. I used clove sprouts for this recipe, but you can use any kind of sprout that you have available. I also used chicken thighs as my protein. I trimmed them up a little to remove excess fat, and then cubed them into bite sized pieces. But if you're not a a fan of dark meat, of course you can substitute chicken breast, and if you're not a fan of meat at all, you can always use tofu or your favorite protein replacement. Give this great recipe a try, you won't be disappointing.

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Serving Info

Prep. time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4 people

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Cooked Ingredients
1 pound cubed chicken thighs
4 cups chicken broth
13 ounce coconut milk
2 tablespoons coconut oil
3 tablespoons red curry paste
8 ounces bamboo shoots
1 teaspoon salt
2 tablespoons fish sauce
8 ounces rice noodles

Fresh Ingredients
4 ounces bean sprouts
1/4 head cabbage
2 carrots (shredded)
3 green onions
4 tablespoons chopped cilantro
chili oil to taste

SPECIAL NOTE: If you want to make this recipe but have a hard time finding some of the "not so common" ingredients, then don't worry, I have found them all for you. All of the ingredients below are specific to this recipe and can be purchased through Amazon. I do a lot of shopping on Amazon and trust them, I would not have partnered with them otherwise. They are easy to use, deliver quickly, and have a great returns policy should something go wrong.